Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Have you entered The Great Canadian Chicken Challenge yet? There’s still time! Last month, I wrote a post introducing the challenge, how to enter and what you can win. If you missed it, let me quickly re-cap for you.
The Great Canadian Chicken Challenge is sponsored by the Chicken Farmers of Canada. They are inviting Canadians to create a recipe using four key ingredients: ginger ale, quinoa, mango and chicken thighs (but of course!). Your recipe can be whatever you like just as long as it includes those four ingredients.
Here’s a few ideas off the top of my head to get your creative juices flowing: salad, soup, stew, stir-fry, entree, side dish, appetizer, chili….the list can go on!
And check out these fab prizes!
First Prize: 3 day, 2 night trip for four to Ottawa to celebrate Canada with Chicken Farmers of Canada (June 30th to July 2nd, 2014), Chicken Farmers of Canada prize pack, Maple Leaf Foods prize pack and a $500 food bank donation (ARV $4,300).
Second Prize: Chicken Farmers of Canada prize pack, Maple Leaf Foods prize pack and a $250 food bank donation (ARV $425).
Third Prize: Chicken Farmers of Canada prize pack, Maple Leaf Foods prize pack and a $100 food bank donation (ARV $225).
How to Enter
To enter the Great Canadian Chicken Challenge, submit a unique recipe using the four required ingredients:
- Chicken thighs (boneless or bone-in/ skinless or skin-on)
- Ginger Ale (Canadian Ginger Ale)
Submit a photo or not. Photos are optional!
The contest is open to Canadian residents who are the age of majority in the province or territory of residence at the time of entry. Visit Chicken Farmers of Canada on Facebook to enter. The contest is over on May 29th at 11:59 pm EST.
I wanted to show you how easy it is to create a recipe using those four ingredients. I decided to make a Slow Cooker Quinoa Chicken Chili.
I’ve seen recipes with beer in chili so I had hoped it would be ok to use ginger ale instead. I added in a few tablespoonfuls of mango chutney for an extra kick of flavour. This was also my first time cooking quinoa in the slow cooker.
This chili has a sweet heat. It gets the sweetness from the gingerale and mango and the heat from the spices I added. I will say that it is not spicy though. John doesn’t like when I make my chili spicy and he said he preferred this chili to my regular version.
It couldn’t have been any easier to make. All I really had to do was chop, measure and put everything in the slow cooker to do its magic. 8 hours later we had a delicious, hearty meal.
I encourage you to submit your recipe. There’s great odds and you never know you may be the lucky winner! You could also discover a new family favourite recipe like I did.
Slow Cooker Chicken Quinoa Chili
A delicious twist on a classic! Made with quinoa, mango and a surprise ingredient.
- 6 to 7 chicken thighs
- 1 cup sweet potato, chopped
- 14 oz. can black beans, drained and rinsed
- 1 cup quinoa (uncooked)
- 1 onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 1 cup ginger ale
- 28 oz. can diced tomatoes
- 341 mL can of corn, drained
- 1 tsp cumin
- 2 tsp chili powder
- 2 tbsp. mango chutney
- 1 tsp salt (I used Chipotle Chili Salt)
- 1 mango, chopped for garnish
- Combine all ingredients except the fresh mango into the slow cooker. Cook on low for 8 to 10 hours.
- Remove chicken thighs and scrape the meat off. The meat should literally fall off the bone. Discard bones and stir shredded chicken into slow cooker.
- Top with fresh mango and serve hot.